Step 1: Bake the Cake

Prepare the white cake mix according to the package directions using the listed ingredients. Pour the batter into a greased 9×13-inch baking dish and bake as directed until a toothpick inserted in the center comes out clean.

Step 2: Cool Slightly

Remove the cake from the oven and allow it to cool for 10–15 minutes. The cake should still be warm but not hot.

Step 3: Poke the Cake

Using the handle of a wooden spoon or a straw, poke holes evenly across the entire surface of the cake, spacing them about 1 inch apart. Push all the way down to the bottom to allow the fillings to soak in.

Step 4: Add the Fillings

Slowly pour the raspberry syrup evenly over the cake, making sure it seeps into the holes. Next, pour the sweetened condensed milk over the cake, spreading it gently so it fills the holes and coats the surface.

Step 5: Chill

Let the cake cool completely, then refrigerate for at least 1 hour to allow the flavors to soak in and set.

Step 6: Frost the Cake

Once chilled, spread the buttercream frosting evenly over the top of the cake, creating a smooth, thick layer.

Step 7: Add White Chocolate

Sprinkle the white chocolate chips generously over the frosting, covering the surface evenly for the final decorative touch.